Deer ring bologna in offset smoker

Discussion in 'General Discussion' started by larryfoster, Nov 22, 2015.

  1. larryfoster

    larryfoster Newbie

    This will be my first time making bologna in my smoker and I'd appreciate any suggestions.

    In the past, I've made it in my oven and it was sort of ok.

    Last time was overcooked.

    I think because it was difficult to get a low enough temperature.

    I bought a mix that I had used before and it's not bad.

    In the instructions, it says 120 for one hour before putting the smoke on and the meat is dry to the touch.

    First dumb question

    How do I get heat without turning smoke on?

    Do I just have a small charcoal fire and then add my wood (apple) when I'm ready to smoke?

    Thanks in advance
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Since you are using an offset, yes charcoal for heat at first then add wood. Make sure you keep your smoker below 180. Any higher and you'll risk rendering the fat which will make for greasy sausage.
     
  3. larryfoster

    larryfoster Newbie

    Thanks dirtsailor.

    I was looking for some recipes for my own mix and saw some here but they appeared to be a little different than I may be looking for.

    I'm from western Pa. and ate bologna with names like "Saxonburg", "Keener" and "Freeport" (none of which are available anymore)

    Years ago I had Amish make some that was real good.

    The mix I got and have used in the past is what's sold in grocery stores around me.

    It's made by Dave's Butcher Shop in Yukon, Pa and called Phony Bolony
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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